Berries & Cake: A Perfect Combo

Berries & Cake: A Perfect Combo

When spring arrives, bakers can put aside the heavy chocolate and maple syrup and enjoy a sweet and healthful ingredient that's not always at hand all year: fresh berries. For tantalizing taste, nothing competes with the flavor of juicy, ripe strawberries, blueberries and raspberries.

Jennie Macaluso, of Santa Fe, Texas, knows spring has arrived when she prepares her Strawberry Festival Shortcake. This delicate cake soaks up juice from the berries and is perfectly complemented by fresh whipped cream. "Your family will make you a festival queen every time you serve this creamy berry cake," she promises.

If berries aren't ripe yet in your area, try the recipe for Raspberry Walnut Cake, sent in by Arlen Myers of Lewisburg, W. Va. Equally at home at a bridal shower or backyard picnic, this dessert is made from a boxed cake mix, flavored with walnuts and orange rind, and topped with a cream cheese frosting and raspberry preserves.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week, and sharing them with our millions of readers across the nation.

Strawberry Festival Shortcake - Jennie Macaluso, Santa Fe, Texas

• 2 cups sliced strawberries
• 2 cups granulated sugar, divided
• 3/4 cup solid vegetable shortening
• 3 beaten egg yolks
• 2 and 1/4 cups sifted all- purpose flour
• 3 and 1/2 teaspoons baking powder
• 3/4 cup cold water
• 1/4 cup crushed strawberries
• 1 teaspoon almond extract
• 3 egg whites, stiffly beaten
• 1 cup whipping cream
• 1/2 cup confectioners' sugar
• Whole berries for garnish

Toss strawberries with 1/2 cup granulated sugar. Line two 9-inch round cake pans with wax paper. Preheat oven to 350 degrees. Cream shortening and remaining granulated sugar. Add egg yolks; mix well. In separate bowl, mix flour and baking powder. In another bowl, mix water, crushed strawberries and almond extract. Alternately add dry and wet mixtures to creamed mixture. Fold in egg whites. Pour batter into cake pans; bake 20 minutes or until toothpick inserted in center comes out clean. Cool. Whip cream with confectioners' sugar. Spread 1/3 of whipped cream on one cake layer. Top with sliced sugared strawberries. Top with second cake layer. Spread remaining whipped cream on top and sides. Garnish with whole berries. Serves 8 to 10.

Raspberry Walnut Cake - Arlen Myers, Lewisburg, W. Va.

Cake:

• 1 box yellow cake mix
• 1/2 teaspoon black walnut flavoring
• 1 cup, plus 2 table- spoons, finely chopped walnut pieces, divided
• 2 teaspoons grated orange rind

Frosting:

• 8 ounces cream cheese
• 8 tablespoons butter
• 3 cups confectioners' sugar
• 1 teaspoon vanilla
• 2/3 cup raspberry preserves

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package instructions, adding walnut flavoring, 1 cup walnuts and orange rind to batter. Pour batter in pans and bake for 30 to 35 minutes or until golden brown. Cool completely. Slice each cake into two layers. Prepare frosting by beating together cream cheese, butter, sugar and vanilla. Heat preserves, stirring until smooth. Spread frosting on top of one layer; add second layer; frost top; add third layer; frost top; add fourth layer. Spread a ring of frosting around the outer edge of the top layer. Spread preserves inside frosting edge and sprinkle with remaining walnut pieces. Chill until frosting is set. Let stand at room temperature for 30 minutes before serving. Serves 8 to 10.

 

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